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Spaghetti alla Puttanesca Recipe

Frank Granieri

Spaghetti alla Puttanesca Recipe

INGREDIENTS

  • 14 oz spaghetti/penne

  • 1 garlic clove

  • 18 oz cherry tomatoes

  • 3 tbs pickled capers

  • 6 oz mix pitted olives

  • 10 anchovies in oil

  • 1 spicy chili

  • Oregano to taste

  • 4 tbs extra virgin olive oil

  • Salt and pepper to taste

Directions

  1. In a large Dutch oven or stock pot, heat oil over medium-high heat until shimmering. Add garlic and cook until garlic has turned golden, but not scorched, about 5 minutes. Remove garlic and discard.
  2. Stir in capers, anchovy fillets, tomatoes, and chile. Heat to boiling, reduce heat, and simmer uncovered until slightly thickened, about 20 minutes. Stir in olives and keep warm.
  3. Meanwhile, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well and add to sauce mixture, tossing pasta until evenly coated.